On the Menu: Lemon Pepper Pasta and Verdant Sides
This meal is a true vitamin C bonanza. I think it would offer one protection against scurvy for at least a year or two. In fact, this is the meal Blackbeard’s mum should have made for him before he set off to pillage the seven seas.
Lemon Pepper Pasta
This comes from my first vegetarian cookbook, Lean and Luscious, and Meatless (out of print now, unfortunately). When I first started using this cookbook in high school, I had fallen hard for the low fat, high carb craze. It is funny to see my notes on the pages where I used only nonfat dairy products and shunned even the smallest amount of olive oil, while eating huge quantities of breads and pastas. Fast forward to today, and I rarely eat bread or pasta, mainly because the gluten-free varieties are not very good and full of simple carbs.
This recipe is super easy. I now use spaghetti squash for the pasta, but any sort of spaghetti will do. The amounts are variable; I never bother to measure for this one.
2-3 cups spaghetti of choice, cooked
2 tsp olive oil
3-4 red, yellow, and orange bell peppers, cut into strips
1-2 tbsp grated lemon peel
1/4 tsp pepper
1 cup skim milk
1-2 cups reduced fat sharp cheddar, shredded
Saute peppers in oil for 5 min over medium-high heat. Add lemon and pepper and stir. Reduce heat, add milk, cheese, and pasta and stir until cheese is melted and ingredients are blended.
Roasted Asparagus with Mustard Cream
Sounds oh-la-la, doesn’t it? It’s actually really easy and really good. This one came from my newest cookbook, 125 Gluten-Free Vegetarian Recipes. I made one small adjustment, subbing nonfat Greek yogurt for the sour cream.
Uhh…broccoli. Steamed. Added a little pepper and leftover lemon juice. ‘Nuff said.
And for dessert…
Citrus, of course!
I am now set to sail the world with only a bit of hardtack to tide me over. Or not, actually.